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Ingredientes
- Yield: 1
- 3 c. granulated sugar
- 1/2 c. water
- 1/2 c. light corn syrup
- 2 lrg egg whites
- 1 c. finely minced toasted walnuts
- 8 ounce semiswet chocolate mini-morsels.
Direcciones
- Heat the granulated sugar, water and corn syrup in a 3 quart saucepan over medium high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often till the temperature of the syrup reaches 250 degrees F, about 5 min.
- As soon as the syrup beings boling, place the egg whites in the bowl of a electric mixer fitted with a balloon whip. Whisk on high till soft peaks form, about 4 min. Change the mixer speed to medium. Carefully and slowly pour the 250 degree F syrup into the whisked egg whites, and continue to whisk on med. till the meringue is very thick, about 4 min.
- Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue, creating a varigated mix. Divide the mix into 24 heaping Tbs. onto two large pcs of waxed paper, using your fingers to push the mix off the spoon and onto the waxed paper. Allow to cold to room temperature for about an hour before storing in a tightly sealed plastic container
